Poblano Pepper Soup

This creamy Poblano Pepper Soup is a delightful blend of roasted poblanos and spices, perfect for a comforting Keto-friendly meal. It's rich in flavor and low in carbs, making it an ideal choice for those on a ketogenic diet.

Ingredients

• Poblano peppers - 2 large
• Olive oil - 2 tablespoons
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Heavy cream - 100 ml
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lime juice - 1 tablespoon
• Fresh cilantro - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Place the poblano peppers on a baking sheet and roast in the oven for 20 minutes, turning halfway through, until the skin is blistered.
3. Remove the peppers from the oven and let them cool slightly. Once cool, peel off the skin, remove the seeds, and chop them.
4. In a pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
5. Add the minced garlic and sauté for another minute until fragrant.
6. Stir in the chopped roasted poblanos, cumin, salt, and black pepper. Cook for another 2 minutes.
7. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes.
8. Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the mixture to a blender and blend in batches.
9. Return the pureed soup to the pot, stir in the heavy cream and lime juice, and heat through for another 2-3 minutes.
10. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 9 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 40 mg
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from poblano peppers.
• High in healthy fats from olive oil and heavy cream.

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